Step 1

In the bowl of your stand mixer fitted with the paddle attachment, cream together the soft Butter and sifted Icing Sugar for a couple of minutes or until smooth.

Step 2

Mix in the Egg and Almond Meal, then add the Flour and Salt. Mix on low until a rough dough comes together (see note 1).

Step 3

Transfer the pastry dough over a large sheet of baking paper. Do a "fraisage": With the palm of your hand,  gently press the dough out then pick it back and place back over the centre of the pastry. Keep on going until the dough is very smooth.

Step 4

Place a second sheet of baking paper over the pastry and roll to a thickness of about 4 mm (1/8 inch) (see note 2). Place in the fridge to chill and rest for at least 1 hour, or up to 24 hours.

Step 5

Transfer it inside over a 24 cm / 9,5-inch Tart Pan with Removable Bottom. Gently press the pastry down into the corner of the pan to create a 90 degree angle (see note 3). Cut off any excess with a small pairing knife and place back in the fridge for at least 1 hour, or up to 24 hours.

Step 6

Dock the pastry (prick the bottom of the pastry with a fork) and preheat your oven on 160 degree Celsius / 325 degree Fahrenheit. Place the tin in the freezer in the meantime. Bake for 15 to 20 minutes or until the bottom feels dry to the touch (see note 4). Set aside to cool down.

Step 7

Peel the Pears, slice them in half and core them.

Step 8

In a large saucepan, mix together the Water, Lemon Juice, Vanilla and Sugar. Turn on medium heat and bring to a simmer. Once the sugar has dissolved, add the pear halves. Cook on low to medium heat (no more than a simmer) for 10 to 15 minutes or until the pears are slightly soft (see note 5).

Step 9

Using a slotted spoon, carefully transfer them over a wire rack covered with paper towel to cool down and drain slightly. Optionally, cut each pear halves into thin slices of about half a centimetre (1/5 inch). Set aside.

Step 10

In a mixing bowl, cream together the soft Butter and Sugar with a mixer for about 3 minutes on medium speed or until very soft and creamy.

Step 11

Slowly mix in the Egg, then the Almond Meal until a thick paste comes together (see note 6).

Step 12

Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit.

Step 13

Spread the Almond Cream at the bottom of the par-baked tart crust (see note 7).

Step 14

Gently place each Poached Pear over the cream using a small offset spatula to lift them up. Lightly press them into the cream. Optionally, sprinkle some Flaked Almonds between each pears.

Step 15

Bake for 40 to 45 minutes or until the almond filling has puffed up and looks golden.

Step 16

In a small saucepan, combine Water, Sugar and Vanilla Paste. Bring to a simmer and leave to reduce until it looks very slightly thick. Brush it over the pears while still warm (see note 8).